16 more days to Thanksgiving!    This recipe for Turkey Pate may be used before-on-or after the holiday    Preheat oven to 325F    Coat a 1 – 11/2 cup baking dish with a non stick vegetable spray    Drop 2 slices of bacon into a small pan of boiling water for 10 seconds and remove them(optional)    Cut the bacon into pieces and place the turkey liver and bacon into a mini food processor and process until well blended    Add 2 tspn all purpose flour, 1 Tbsp chopped shallot or the white part of a green onion, 2 or 3 turns of black pepper, 2 Tbsp cream and process again until mixture is smooth    Add more cream (even half and half is good) as needed to give the pate a consistency of thick cream soup    Pour into a preparing dish – Set the dish into a large pan and add enough hot water to come halfway up the baking dish side    Bake uncovered for 40 to 50 minutes or until an inserted knife comes out mostly clean    Cool and eat while still warm – or cover and chill and serve cold on sliced toasted bagette or saltine crackers

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